Toffee Crunch Olive Oil Oatmeal Cookies

I realize you may be just coming down from a turkey-cranberry-stuffing-potato-pumpkin-pie high but really – who wants to really see a recipe for a salad today? Because I definitely don’t. I don’t for many reasons but the largest is that it’s not salad season…it’s baking season!

There for a while I was actually afraid that I wouldn’t get to do much holiday baking but my fears were calmed last week. For the first week in over a month, I did not have to travel. So not only did I get to spend some time baking, I also got to cook dinner for us multiple nights in a row. And then I realized how much I had missed it!

My good friends at STAR Fine Foods asked me to create another olive oil cookie recipe for them for the holidays and I jumped on the opportunity because: a) I love working with them; and b) I will take any excuse to bake cookies; and c) I really wanted another excuse to throw some toffee into cookie dough.

And I must say that this might be my new go-to recipe for oatmeal cookies. They were perfectly crisp on the outer edges but chewy in the center. I used STAR’s Extra Light Olive Oil. It has all of the health benefits of olive oil, but the flavor is not as strong so it is perfect for baking. I used store-bought English Toffee because I couldn’t resist it, but I can’t imagine how amazing these would be with homemade toffee. Might I suggest Aimee’s recipe for English Toffee?

These cookies received even higher praise from my coworkers than the last ones. So don’t leave these Toffee Crunch Olive Oil Oatmeal Cookies off of your holiday baking list!

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone liner.

In a medium bowl, combine the flour, oats, salt, and baking soda.

In the bowl of a stand mixer, combine the olive oil, brown sugar and granulated sugar and mix together until combined. Add the eggs, one at a time, mixing until incorporated. Add the vanilla and mix well. Slowly add the dry ingredients to the wet ingredients mixing just until no white streaks remain. Gently add in the toffee on low speed and mix until distributed evenly.

Scoop the dough onto the prepared cookie sheets using a small cookie scoop. Bake for 8-10 minutes, or just until the edges begin to brown. Cool for about 5 minutes on the cookie sheet and then transfer to a wire rack to continue cooling.

Disclaimer: This recipe was developed by me in partnership with Star Fine Foods. All opinions, text and photography are my own, as always.

Made these (did anyone else? I was looking for a review of how they were!). I actually split the batch in half and did on half with a mashed banana added. They were really cakey but delicious. Did the other half as written but used coconut palm sugar and decreased the baking soda a little (wanted to make sure they weren’t cakey, probably not necessary!). I also used ww flour instead of bread flour and vegetable oil instead of olive, and no toffee in either. Thanks for the awesome, adaptable recipe! Crispy edges, chewy, tasty! Great for a breakfast cookie, too! (guess I didn’t really make these, either, but it’s a great recipe to play around with, too!)